Blueberry Gingerbread Pancakes |
I didn't think combining blueberries and gingerbread would work but these pancakes are pretty tasty. My aunt found the recipe on the Internet and made them for the family at the holidays. I am going to make them for Pancake Tuesday.
Ingredients
- 2 cups unbleached all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoons ground ginger
- 3/4 teaspoon pumpkin pie spice
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup mild-flavored (light) molasses
- 3/4 cup buttermilk
- 2 large eggs
- 3 tablespoons vegetable oil
- 2 cups fresh blueberries or frozen (unthawed)
- Additional vegetable oil
Directions
Preheat oven to 200°F. Sift first 6 ingredients into medium bowl twice. Whisk molasses, buttermilk, eggs and 3 tablespoons oil in large bowl to blend. Add dry ingredients and whisk mixture just until smooth. Fold into blueberries.
Heat large nonstick skillet over medium-low heat. Brush skillet generously with additional oil. Working in batches, drop 3 tablespoons batter for each pancake into skillet. Using back of spoon, spread each pancake to 3-inch round. Cook until bottoms are light golden brown, about 1 1/2 minutes. Turn pancakes over and cook until just cooked through, about 1 1/2 minutes.
Transfer pancakes to baking sheet; keep warm in oven up to 20 minutes. Brush skillet with additional oil for each batch. Makes about 16.
